Posted by Carl Jones on March 15, 1998 at 09:07:20 :
In Reply to: RECIPES NEEDED posted by Rossana on March 14, 1998 at 15:22:53 :
: Hallo! My name is Rossana and I live in Italy. I'm not a professional caterer, but being a pretty good cook and having a large family, when my friends or relations have a birthday party, they always ask me to organize something different. Unfortunately, I've finished my ideas and I'm full up of "typical italian" parties. Is there anyone who can suggest me recipes for parties of about 30-40 people? Thanks a lot. I can give you italian recipes if needed. Rossana.
Ciao Rossana!
This is a good question. I as a caterer am always wanting to be on the
cutting edge of catering by offering new and exciting menus. It is good
to watch the trends. I am in a Medium size city in Tennessee, so if I
find out what is being served in Los Angeles and New York City, or even
Roma, I can bring those trends to my city. Many times those trends will
never come to my city if I didnt bring them.
What seems to be trendy in caterering are Middle Eastern dishes, like
Baba Ganoush (Eggplant and Roasted Garlic Dip), Taboulle Salad (wheat bulgur, garlic,
fresh mint, parsley, lemon juice and more), Hummus Dip (Garbonzo Beans, Tahini, garlic
lemon juice, and more)
We have been serving these items for almost a year and the people of my
city have never tasted them before. They cause much excitement at parties.
This bbs is not a recipe bbs, but I believe that the discussion of
food trends in catering is very much on topic.... If you need recipes for
any of the above items, there are many recipe search sites that will give you
various twists. I would be happy to share some of my person ideas with you
just email me.
Cheers!
Carl
Baba Ganoush
Categories: Appetizers, Dips, Vegetarian, Vegan
Yield: 1 batch
1 1/2 lb Eggplant
3 tb Lemon juice
1 ts Salt
2 ts Minced fresh garlic
3 tb Sesame tahini
-- (optional: substitute
-- yogurt or sour cream)
1/4 c Chopped parsley
1/2 c Toasted pine nuts
2 tb Olive oil
Preheat oven to 400 degrees F. Pierce eggplant all over with a fork.
Bake whole until tender (about 30 minutes). Remove from oven, halve
and scoop out the flesh. Blend in a food processor with the lemon
juice until smooth. Mash the salt and garlic together and combine
with the eggplant, along with the tahini. Cool and stir in the
parsley and pine nuts. Before serving, drizzle with the olive oil.
Serve as a dip with tortilla chips or triangles of flat (pita) bread.